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I used a roasted jalapeño, a roasted Serrano. Added nice flavor but no heat. Then added two dried chili peppers from the garden. Still not enough heat. At bottling I put 1/2 tsp hot sauce in each bottle. Hell of a kick!!

Ok guys....tasted the first bottle of the beer I made....I used quite a bit of pepper in the beer. Followed it up with some hot sauce when I bottled. Came out great!! Nice pepper flavor with a nice kick on the back end!! Happy with this beer!!

No need for the pound of two row. That needs to be mashed to convert it. 30 min isn't enough to do this. I would take that out and add 1/2 lb of carapils to help with head retention.

I've always been a fan of adding the actual fruit and not extract. Personal opinion tho. I usually use three to four pounds of whatever fruit I plan on using. Purée it and add to secondary. Rack the beer onto it.

My 1 gallon batches run fairly cheap. Once u buy the ingredients, you can stretch them out. If u make the same style u can make your bittering and flavoring hops last for 4-5 batches. Make a starter for the yeast and you can split it up and make numerous batches. Than the only cost is grain...

Sanitize everything is good. Steep your grains at least the 15 min. Steep until u get the desired color for your style. I would add half of the extract at the beginning and half with about 15 min left in the boil. Reduces scorching, and will stop your wort from darkening. Don't forget to aerate...

Just tell her, now that she bought you this kit, it's time to widen that palette!! Make her a simple blonde ale or wheat beer with fruit like raspberries or strawberries!!

+1 to this

Remember also that as it will add a little of the maple flavor, it will also dry the beer out.

It won't mess up a thing. I use honey all th time in beers. I prefer to use in secondary, as this will leave a more residual taste. It will still ferment down. As a side note, I've never used any more than two pounds of any type of sugar in five gallons.

Hops need to be boiled to obtain the bitterness.

Dry hopping doesn't add bittering.

Did u already have scorched lme on your bk? This can come off after awhile.

Fuggles are primarily an aroma hop. Kits are made to follow them. They have had success with the recipe as is.

I do make my own batches....it was a sort if collaboration and a learning experience for him. Guess he learned what not to do.

If there is one thing new brewers should truly learn is patience!! I learned this the hard way a couple years ago. Brewed an imperial ipa with a buddy that is learning how to brew. Not only did he keg the beer too early, but he under carbed the beer, and then bottled it all within like three...

If u have a lhbs u could always stop in there. They always have recipes on hand and can steer u in the right direction

I like home brewing.org. But I'm a little biased as they r my lhbs. : D

I use a couple of factors....for my stout I looked at it and it was as black as an obsidian....hence obsidian stout. For my German altbier, I used the season and call it the rustic leaf. For my apa I used what I was doing when I thought of the recipe, riverfront pale ale. My summer wheat I call...

I've done it both ways. Added at end of the boil and secondary. During initial fermentation honey is like 98% fermentable, so there isn't much left as far as flavor goes. Adding to the secondary will still ferment but gives a bit more pronounced honey flavor to the beer. I was partial to dme...